Monday, June 16, 2008

Tuna cashew cheese and peas

Well, well...I felt adventurous today so I took some cooked Mrs. Leeper's corn spaghetti I had leftover and mixed in the rest of my cashew cheese mixture and then three drained cans of tunafish, salt and pepper, and about a half bag of frozen peas and mixed it all up well. It seemed a bit on the dry side, so I added some rice milk. Then I spread it out in a glass 9X13 pan and sprinkled crushed corn tortilla chips on top. I baked it uncovered in a 350 deg. oven for about 45 minutes.

I missed making and eating tuna noodle casserole, so this was a nice treat. It tasted a lot like what I remember it tasting like...but better since it is gluten and dairy free.

About Me

I am a writer who late in life discovered I can't eat anything and everything and feel well. Discovering what I can and cannot eat has been as liberating as the moment I realized I was a writer. Freedom of expression and ingestion...cha cha cha!
I have Hashimoto's disease and will be on thyroid hormone meds for life. Eliminating certain foods actually helps manage this autoimmune disease. I am thankful I finally discovered what caused my symptoms a few years ago. HURRAY! No gluten, casein, soy, eggs, limited sugar... plant based diet with occasional non plant foods.